Potato Frittata
The Episode
Ingredients
- 4 Bacon slices or sausage or olive oil if vegetarian
- 1 lb Potatoes washed and cut in 1/4 inch dices
- 1/2 Bell pepper red or green stem out, seeded and cut in small dices
- 1/2 Asparagus bunch washed and cut in half inch segments
- 1/2 Onion yellow peeled and cut in small dices
- 4 Garlic cloves peeled and chopped
- 6 Eggs whole large
- 1/2 cup Milk or heavy cream
- 1 cup Cheese grated, mozzarella, provolone, cheddar (your preference)
- Salt and pepper to taste
Directions
- In a 10 inch skillet or sauté pan (that can go in the oven) sauté the bacon cut in small pieces or the sausage or directly use the olive oil. Add the potatoes, bell pepper and onions on medium to low heat. We want to cook the potatoes all the way but not burn them, about 20 to 30 minutes.
- Add the asparagus and garlic. Continue to cook for another 5 minutes, stirring from time to time.
- In a mixing bowl, whisk together eggs and milk with some salt and pepper to your liking.
- Pour the egg mixture into the skillet, cover with the grated cheese of your choice and bake at 350 F for around 15 to 20 minutes.
- Remove from oven when the eggs are set like an omelet. Serve as is in the pan or flip it over on a serving platter.
Notes
You can use hot peppers instead of the bell peppers or in addition to them. You can also put a tablespoon or more of hot sauce in the egg mixture to give some heat. Add fresh herbs as well such as basil, chives, or parsley.
